The Christmas holidays are a time not exactly short on traditions, but traditions are like sea salt caramel truffles: we can always fit another one in. And one of my most cherished New Year traditions is to plan my travel agenda for the year ahead. Trust me, sitting with a pile of old travel magazines or newspaper supplements and daydreaming about holidays in 2022 is an ideal hangover pastime, an edifying and easy escape from doing the dishes or having to hear someone talk about how they used lockdown “as a great opportunity to get really fit”. It’s also a perfect slightly tipsy pastime; a Negroni only enhances our ambition and creativity. I maintain this delightful New Year tradition wherever I am in the world. I’ve had memorable new year travel vision-boarding sessions at a ridiculously hip café in Joshua Tree in California, on a beach in New Zealand’s Bay of Islands, in front of the fire at my family home in Belfast and over dim sum in Singapore.
Esta historia es de la edición December 2021 de Gourmet Traveller.
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Esta historia es de la edición December 2021 de Gourmet Traveller.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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From personal experience
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
